Cream of Vegetable Soup is not only healthy and delicious but super easy to make! A big hug in a bowl, this recipe is a great winter warmer!
Comforting Vegetable Soup
As soon as the cold weather rolls around, I’m all about the soups! There’s not much that’s more comforting on a cold autumn or winter day than a big bowl of warm and steamy soup.
This delicious Cream of Vegetable soup is not only incredibly easy to make, but it’s full of healthy vegetables too. The title may be slightly misleading because this soup recipe contains NO cream or dairy products – we achieve the creamy texture with a secret ingredient – Potatoes!
The starch from the potatoes as they cook helps to thicken the soup and add some delicious creaminess without the need for cream or butter.
Another dairy free soup which is still lovely and creamy is Thai Sweet Potato and Carrot Soup.
I love to serve my vegetable soup with a toasted and buttered savoury scone on the side – my sun-dried tomato and cheese scones or cheese and chive scones go perfectly!
Easy Vegan Vegetable Soup
Also known as Potage aux Légumes, this deliciously creamy soup is super healthy as well as vegan. You can also make it gluten free, as long as you use a suitable GF stock. It’s easy to make and freezes well – great for batch cooking for easy lunches. To top it off, this is also a great budget meal and you can swap in any extra veggies you have to hand – an excellent way to use up produce that is past its best and cut down on food waste.
How To Make Cream of Vegetable Soup
This vegetable soup is really simple to make –
- Sautée some onions, carrots, celery and squash until they begin to soften
- Add some seasonings – garlic, thyme, bay and salt & pepper
- Add diced potato and swede (rutabaga)
- Cover with a tin of chopped tomatoes and some vegetable stock
- Leave to simmer for 20 minutes
- Remove the bay leaves and blend the soup until creamy
It takes less than 45 minutes from start to finish!
Creamy Veg Soup FAQs
Yes! You do need to keep the base veggies – onions, celery, carrots and potato. But the swede can be swapped out for another root vegetable like turnip, parsnip or sweet potato. In place of the courgette you could use peppers, cabbage, leeks or another type of squash.
Yes – change it up depending on the vegetables you use and flavours you prefer. You can add some chilli too if you like a spicy kick.
Yes! It’s great for freezing so you can always have a healthy lunch option to hand. Simply cool and portion into freezer safe containers. To reheat, defrost in the fridge overnight or using the defrost setting on your microwave. Reheat the soup in the microwave or on the stove – you may need to add a splash of water when reheating.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for more Easy Comfort Food recipes? You will LOVE these:
- Traditional Red Lentil Soup with Bacon
- Butternut Squash Mac & Cheese
- Vegetarian Lentil Bolognese
- Chicken and Butternut Squash Stew
- Chicken Minestrone Soup
- Leek and Kale Soup with White Beans
Easy Cream of Vegetable Soup
Equipment
- Large soup pot
Ingredients
- 1 white onion - diced
- 3 carrots
- 2 ribs celery
- 400 grams swede/rutabaga - peeled
- 2 courgette or zucchini
- 400 grams white potato - peeled
- 400 grams tin of chopped tomatoes
- 1.5 litres vegetable stock
- 3 bay leaves
- 1 tbsp fresh thyme leaves
- 2 cloves garlic - roughly chopped
- 1 tbsp olive or vegetable oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cut all the vegetables into roughly ½ inch pieces and set aside – keep the potato and swede separate.
- Heat the oil in a large heavy-bottomed pot and add the onion, carrots, celery and courgette/zucchini.
- Cook the vegetables, stirring occasionally, for 5-10 minutes until they start to sweat and soften.
- Add the garlic, thyme, bay leaves and ½a teaspoon each of salt and pepper and stir. Cook for 2-3 minutes until the garlic becomes fragrant.
- Add the chopped potato and swede then pour over the chopped tomatoes and stock.
- Stir well, then bring to a boil.
- Once boiling, turn the heat down and let the soup simmer until the potatoes are soft – about 20 minutes. You should be able to easily pierce them through with a fork.
- Remove from the heat and carefully discard the bay leaves from the pot – they should easily rise to the top of the pot during cooking but you may need to give it a stir.
- Using an immersion/stick blender, puree the soup until smooth. You can also use a stand blender to do this in batches.*
- Season to taste and serve the soup warm with some bread or crackers for dipping. Garnish with some fresh chopped chives or parsley.
Notes
Nutrition
This recipe has been linked up to CookBlogShare
First time I’ve made soup and very tasty it was. Found this easy, the instructions are clear and easy to follow. Will be making again. Thanks
Thank you! So glad you enjoyed it!
What a delicious bowl of soup. I love recipes like this that pack lots of nutritious vegetables into it. Food for the soul.
Yes food for the soul indeed!
I love homemade soup, especially when I can add lots of hidden vegetables for extra goodness like this one. So tasty.
Yes, healthy comfort food!